SupermarketNews Magazine | March 2018 by Review Publishing Ltd

10.95

March 2018 • Vol. 11 No. 3

20 MINUTES WITH . . . Joe McClure, McClure’s Pickles. (see page 32)

CHAMBERS STEPS DOWN GOLD FOR EASTER APP Foodstuffs took home several awards at the NZ Direct Marketing Awards for 2018. Its beloved Little Garden was awarded a Silver, recognising yet another environmentally friendly, fresh food promotion with an incredible impact on consumer behaviour and their health as well as the future of NZ’s bee and butterfly colonies. New World Clubcard continues to be recognised with another two Bronze awards to add to a long list of accolades. Pak’nSave’s Sticky Club took home its first award with a Silver. The programme looks to be an increasingly popular and expanding development for Foodstuffs. Finally, the biggest winner of all with three golds was New World’s Epic Easter Hunt virtual reality game and app. This had children of all ages (including some of the adults) racing around the store looking for hundreds of thousands of free eggs. While there is a cast and crew behind this amount of work, Foodstuffs would especially like to congratulate Nicky Ward, Eugene Ruane, Stephanie Pyne and Lauren Ness from Foodstuffs NZ, along with Justin Waddell, Kent Mahon, Phil Write and Gordie McCoy from Foodstuffs South Island. n

HEALTH STAR REMOVED

Nestlé is removing the 4.5 health star rating from its Milo powder. Consumer NZ chief executive Sue Chetwin said Milo has a 4.5-star rating – out of a possible five stars – despite the fact it is almost 50 percent sugar. Milo’s high rating is based on the drink being made with skim milk. On its own, the powder only earns 1.5 stars. “It’s the skim milk that boosts the number of stars. But our research found that most Milo drinkers prepare the drink with standard blue top or full-cream milk,” said Chetwin. The 4.5-star rating will disappear from Milo powder in June. n

Countdown has announced that managing director Dave Chambers will leave the business in June. Chambers has been with Countdown and Progressive Enterprises for 39 years in total and has been managing director on two occasions. He has also spent a year as director of Woolworths Supermarkets in Australia. Chambers said that Countdown business is performing strongly and because of this momentum he can now leave the business confident that it is well placed to continue on this trajectory. “I am proud to leave the business performing strongly with a committed and passionate team that care about each other, our customers, our suppliers and the communities we operate in,” said Chambers. “I am delighted with the transformational work we have undertaken around team culture and I am also proud of the way Countdown leads the industry in a number of important ways, including being New Zealand’s first supermarket to phase-out caged eggs and singleuse plastic carrier bags.” Chambers added that he will miss the team and

the incredible rush of retail, but the time feels right to take some time out to travel with his family before looking for a new challenge. “Dave has contributed a huge amount to this business, including moving to Australia at the drop of a hat to help stabilise our business here, and then, a year later, moving back to New Zealand to implement a new strategic direction for the business there,” said Woolworths Group CEO, Brad Banducci. “He leaves our NZ business in good heart, and I want to thank him for his important contribution to the Group and wish him well into the future.” A successor for Dave Chambers will be announced at a later date. n

FARRO STEPS IN

NEW HOME FOR SAUCES

The Commerce Commission has granted clearance for Heinz Wattie’s to acquire the food and instant coffee business of Cerebos Gregg’s subject to a divestment undertaking. The divestment will include licences for Gregg’s brand for the New Zealand supply of red sauce (tomato sauce and ketchup), barbeque sauce and steak sauce, and the F. Whitlock & Sons brand for the supply of Worcestershire sauce in NZ. In November last year, Heinz Wattie’s applied to the Commission and competition authorities in Australia and Singapore to acquire Cerebos Gregg’s as part of an international transaction. In making its decision, the Commission primarily considered competition issues in the national markets for the manufacture, importation and wholesale supply of a number of table sauces to supermarkets and the food service industry. “We believe the merger of the number one and two wholesale suppliers to supermarkets of red sauce, barbeque sauce, steak sauce and Worcestershire sauce would be likely to result in a substantial lessening of competition in each of these markets. “However, we consider the divestment offered by Heinz Wattie’s is sufficient to remedy the competitive harm the merger would cause and we have given clearance to the merger subject to the divestment undertaking,” Commission chair Dr Mark Berry said. n

FRESHEN UP THE

Farro Fresh has announced it has a conditional agreement to purchase the business assets of the Grocers Market (originally known as Mt Eden Nosh), from receivers, and plans to reopen the site as Farro’s sixth Auckland store in the next couple of months. CEO Bryce Howard believes the Mt Eden site will be a great addition to the Farro family of stores and the new store will help the company to further support the small artisan food community in New Zealand. “We were approached by the receivers and we felt it was the right time. The site location, parking and street-level access is all very good and we feel can deliver the full Farro offering within the current footprint,” said Howard. Farro has maintained a strong commitment to supporting over 550 small New Zealand artisan food producers over the last 12 years. Farro will help the Receivers manage the remaining stock from the previous owner, Aaron Drever. Most of the perishable goods will be donated to the food rescue charities Farro supports. Any outstanding debts to current supplier’s rests with the Receivers and Liquidators. n

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10.95

March 2018 • Vol. 11 No. 3

20 MINUTES WITH . . . Joe McClure, McClure’s Pickles. (see page 32)

HEALTH STAR REMOVED

FARRO STEPS IN

NEW HOME FOR SAUCES

editorialcomment

CELEBRATING WOMEN IN GROCERY Sarah Mitchell Editorial Director

sarah@reviewmags.com

International Women’s Day in March celebrates the social, economic, cultural and political achievement of women. Unfortunately, if you Google ‘Women in Grocery’, the search engine often directs you to ‘did you mean – How to pick up women in a grocery store’. Thankfully though, there are many talented women in the grocery industry (that don’t just shop in-store) in New Zealand and I asked a few about how they are moving the goalposts for other women who are joining the industry. “Women play a vital role in the grocery industry at all levels from the checkout to the CEO,” said Katherine Rich, chief executive of NZFGC. “When I look at the solid work being done by our members to promote diversity, ensure pay equity and to recruit more women leaders, I am confident that we will make good progress, but it doesn’t happen unless we focus on improving participation.” Kelly Smith, director of BizAdvisor agreed and believes that the gender balance today is far more even and is excited to see more women

promoted into senior roles. “Given that women still make up the larger percentage of household shoppers and bring a diversity of thought and perspective, I believe that FMCG companies need to actively work to balance gender at the top level,” said Smith. It was great to see at the recent Countdown Supplier Update that the senior management panel for the Q&A was split equally. “At Countdown, almost half of our executive roles are held by women,” said Lauren Voyce, general manager culture and people at Countdown. “I’m really proud to have recently joined an organisation that genuinely recognises the importance of diversity and specifically gender diversity. We have made some bold statements as part of our 2020 commitments in relation to gender equity including having at least 40 percent of executive and senior management roles to be held by women and no salary wage gaps between male and female employees of equivalent positions.” In 2017, Lion took a major step forward by assessing and then closing the gender pay gap and subsequently won the Gold Champion Awards at the YMCA Equal Pay Awards. “An advertisement we placed following that win stated our position – ‘Often what you stand against is just as important as what you stand for,’” said Sara Tucker, external relations director at

Lion. “I am very proud to be working for a company that genuinely seeks to advance the role of women in our industry.” People is what sets businesses apart, and Foodstuffs NI is wholly commited to finding and growing diverse talent to create high performing and collaborative teams. Leveraging diversity and embracing different thinking is what makes Foodstuffs a strong and innovative business, and helps them to understand the customer and make better business decisions according to Wendy Hammonds, general manager of people and capability at Foodstuffs North Island. “About half of our total employment population is women,” said Hammonds. “We also have a strong contingent of female owneroperators and leaders in our business and thos numbers are growing. We have a Women in leadership group at Foodstuffs that we are proud to say is driven by the women in our business. We are dedicated to investing in our people, giving them opportunities to learn, grow and excel through the quality development and the ability to strive for excellence.” For the full article celebrating women in grocery – visit our website.

MAY 2-4 2018: SIAL Canada, Montréal MAY 16-18 2018: SIAL Shanghai, China JUNE 13-15 2018: SIAL Manila, Philippines

OCTOBER 21-25 2018: SIAL Paris, France OCTOBER 7-10: NACS Show 2018 Las Vegas, NV; Expo October 8-10

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16 18 SupermarketNews is published under license. Please direct all enquiries and correspondence to SupermarketNews. The opinions and material published in this edition of SupermarketNews are not necessarily those of the publishers unless specifically stated. All material in this publication is copyright and may only be reproduced with the consent of the publisher. Copyright 2018

EDITORIAL STAFF Mark Fullerton, mark@reviewmags.com Caitlan Mitchell, caitlan@reviewmags.com

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GENERAL MANAGER Kieran Mitchell, kieran@reviewmags.com

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EDITORIAL DIRECTOR Sarah Mitchell, sarah@reviewmags.com

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ISSN NO. 1173-3365 Suite 9, Level 3, 20 Augustus Tce, Parnell, Auckland PO Box 37140 Parnell, Auckland Tel (09) 3040142 Fax (09) 3772794

The NEW ZEALAND BEVERAGE COUNCIL is an industry association whose members cover all aspects of the non-alcoholic beverage market both in New Zealand and the export markets. The Council members are spread throughout New Zealand and come together annually for an industry conference that covers industry issues and is addressed by international speakers. The organisation monitors product quality and sets standards for the industry and runs national competitions and awards.

THE NEW ZEALAND BEVERAGE COUNCIL (NZBC) P.O. Box 47, AUCKLAND 1140, New Zealand. Email: info@nzbc.nz Phone: +64 9 309 6100 DDI: +64 9 302 9932

news PINEAPPLE SALES TRIPLE

NEW WORLD THREE PARKS CONSENT Foodstuffs South Island’s general manager property and retail development Roger Davidson said resource consent has now been lodged for the New World Three Parks development and is going through the normal process with the Council. The new supermarket is planned to open in 2019. The existing New World store in central Wanaka will continue to service locals and visitors in town, while this much larger store would help cater for the expected population growth in the wider Wanaka area.

“We think New World will be the right fit for the future population of Three Parks,” said Davidson. “It offers the best possible range of groceries and fresh food, as well as excellent service and value for money. Three Parks is a mixed-use development over 100 hectares, which will include a retail area, business park, residential sections and a tourism and community precinct. It is located to the south-east of Wanaka town centre off the Wanaka-Luggate Highway (State Highway 86). n

Customers of New World South City are absolutely loving the new pineapple cutting machines that are currently being trialled in partnership with Dole (MG Marketing). The store has tripled the sales of pineapple as customers are now finding it easy to deal with, there’s no waste and it’s fun. The machine skins and cores pineapples in just 20 seconds and is a New Zealand first. The video of the machine that was uploaded onto the store’s Facebook page has been viewed over 3.5 million times. The containers used for the pineapple are recyclable, provided by Asbec Trading in Christchurch, who partnered with the market leader in sustainable packaging, BioPak, to now serve the pineapples in packaging that doesn’t cost the earth. BioPak’s BioBowls are made from paper that is sourced from managed plantations and coated with ingeo – a bioplastic made from plants, not oil. They are compostable in a commercial facility and certified carbon neutral. The waste goes to local pig farmers so that nothing ends up in the landfill. n

COUNTDOWN WIN BIG

BUTCHERS TO TAKE ON WORLD

New Zealand’s national butchery team, the Pure South Sharp Blacks have their knives lined up for final sharpening before heading to Ireland for the 2018 World Butchers’ Challenge. The competition started here in New Zealand in 2011 as a humble Trans-Tasman Test Match against Australia and has quickly risen to new heights with twelve teams from Bulgaria, Brazil, Germany, Greece, Ireland, Italy, South Africa and USA joining returning competitors, Great Britain, France, Australia and New Zealand. Joining team captain Corey Winder are returning competitors Greg Egerton from Mad Butcher in Dunedin and Hannah Miller Childs from A Lady Butcher in Auckland. The three are joined by newcomers Jeremy Garth from New World Ferry Road in Christchurch, Zak Grammer from New World Eastridge in Auckland and Hohepa Smith, who currently works in Australia.

The challenge involves each team breaking down a side of beef, pork, a whole lamb and five chickens into a themed display of value-added cuts all within a three-hour and fifteen-minute timeframe. The NZ team is proudly sponsored by Pure South, Beef + Lamb New Zealand, New Zealand Pork and Argus, will be joined by the ANZCO Foods Young Butchers of New Zealand who are travelling over to compete in the World Butchers’ Young Butcher and Apprentice Competition. The ANZCO Foods Young Butchers of New Zealand are; Amy Jones, New World Taumarunui, competing in the Young Butcher category, Luka Young, New World Eastridge Auckland, competing in the Young Butcher category, Ben Henry, New World Thorndon Wellington, competing in the Young Butcher category and Samantha Weller, New World Rangiora Christchurch, competing in the Butcher Apprentice category. n

Countdown took home ten awards at the New Zealand Direct Marketing Association Awards including Golds for Excellence in Data Strategy for their work on both Onecard and myCountdown. Countdown’s award-winning launch of its new Onecard loyalty programme in partnership with AA Smartfuel won a plethora of awards including Craft Gold for Excellence in Data Strategy, Industry Silver for Retail, Nexus Silver – CRM & Data Management, Channel Bronze – Best Loyalty Programme,

Nexus Bronze – Customer & Market Insight as well as Nexus Bronze – Strategic Vision. “We’ve worked extremely hard to use extensive customer research and analytics to ensure that the launch of our new loyalty programme Onecard, recognised the complexity of the proposed changes in an extremely competitive market that didn’t confuse or annoy our loyal customers,” said Countdown’s head of loyalty and financial services marketing, Ralica Andreeva. n

FOUR SQUARE REDEVELOPMENT Darfield Four Square will undergo a redevelopment by the current owner/operators Kelvin and Delwyn Taege. Although it is not a redevelopment directed by Foodstuffs, they have assisted them with the purchase of land adjoining the existing Four Square, from the Selwyn District Council, to enable the development to happen and will continue to assist them through the consent and construction stages.

The land and buildings are owned by Taeco Ltd. The redevelopment is in response to the township’s growth and to expand and improve the Four Square offer. Despite current and anticipated growth for the region, Foodstuffs doesn’t believe that the market is of sufficient size to sustain a New World or Pak’nSave, therefore the expanded and improved Four Square was the best way forward. n March 2017

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news

WADDELL AT THE HELM Pak’nSave Tauranga owner Dean Waddell has a long history with the Foodstuffs co-operative and he was recently appointed as the new Chairman of the Board for Foodstuffs North Island. A third-generation grocer, Waddell began working in the family supermarket, New World Brookfield, at the age of thirteen. He studied at Massey University and graduated with a Bachelor of Business Studies before returning to work at New World.

HIGHLAND PARK PURCHASE Foodstuffs North Island has announced the purchase of well-established Highland Park Shopping Centre, with a view to eventually bring a new shopping option to the high growth East Auckland area. The Centre will be redeveloped over time and designed to accommodate existing retailers and to ultimately include a Pak’nSave supermarket. The co-operative believes the proposed redevelopment will offer locals the opportunity to enjoy New Zealand’s lowest food prices. “The purchase is an exciting milestone for the co-operative,”

Waddell purchased the supermarket in February 1992 and after 21 years at the helm, sold the business in March 2013, moving onto Pak’nSave Tauranga on Cameron Road in April 2013. “I am very proud of our family’s long history in the supermarket industry. “After 26 years as a co-op member, it is a privilege to chair the Board of Foodstuffs North Island. We have a 95-year history of serving New Zealand communities and to play an important part in our next stage of growth is very exciting,” said Waddell.

said Lindsay Rowles, Foodstuffs North Island general manager of property development. “While we are still very much in the planning and evaluation stage, we are considering adding a Pak’nSave to the Highland Park and wider Eastern Bays area, which ultimately means we are able to offer customers more choice. The details are still to be worked through. “Our focus right now is on working with the existing tenants to ensure they have all the information they need as the redevelopment begins to take shape.” n

DIETITIAN APPOINTED

I LOVE FOOD CO TURNS 10 I Love Food Co is celebrating its 10-year anniversary. The business officially started in 2008 with a range of gourmet pies under the I Love Pies brand. “Looking back, getting into Farro Fresh in mid-2008 was one of our turning points in the early days,” said cofounder Jessie Stanley. “We then quickly got our products into the other gourmet food stores, then supermarkets followed and we are now available nationwide.” Many more pie flavours, a range of sausage rolls, two gluten-free pies and a range of I Love Baking cookies later, both co-founders Maree Glading and Jessie Stanley still work in the business today. Products have also been exported to Australia (Costco) and Asia.

“China is also showing positive signs in terms of consumer demand for our product,” said Glading. I Love Food Co.’s focus continues to be

creating truly innovative food. It is further broadening its horizons with the introduction of more delicious products this year. n

BAYLISS TO LEAVE FOOSTUFFS Steve Bayliss, group general manager of marketing at Foodstuffs NZ has decided to leave the business after seven years and an outstanding contribution to the two co-ops. Bayliss advised Steve Anderson and Chris Quin of his intent to move on last year, and a timeframe was recently settled to allow an orderly leadership transition. “Steve’s passionate advocacy for our customers has led the business to extraordinary growth in revenue and market share,” said Chris Quin. “Under Steve’s leadership our customers now engage with us at a whole new level thanks to the work he (and his team) have put into talking

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about how we’re fresh, real, good value and truly connected to their lives. Through Steve, we launched loyalty programmes like Clubcard and Sticky Club and now more than a million New Zealanders share their data with us so we can inspire them and help them save.” Bayliss will finish up on June 1 as he has a couple of projects he would like to see through to completion before he heads off on his next adventure. “On behalf of FSNZ, FSNI, and FSSI, Steve Anderson and I would like to thank Steve Bayliss for the incredible contribution he’s made and the strong legacy he leaves for our co-op and with him all the very best for the future.” n

Countdown has appointed accomplished dietitian, Deb Sue to its team. Sue joins Countdown from the Heart Foundation where she managed the Tick programme for the past five years. Previous to this, she worked for Nutricia New Zealand as a paediatric dietitian at Starship Hospital. As part of her new role, Sue will oversee Countdown’s commitment to encouraging healthy choices, roll-out Health Star Ratings and reformulate its own brand products. She will also drive the company’s health and nutrition targets, along with other health and nutrition-related commitments set out in Coutndwon’s Corporate Responsibility 2020 strategy launched last year. “We’ve reformulated more than 700 of our own brand products to have less fat, sugar or sodium, and we have an industry leading commitment to removing artificial colours and flavours,” said Kiri Hannifin, general manager of corporate affairs at Countdown. “Nearly all our stores have dedicated health and wellness sections, and under Deb’s guidance we’re committed to doing even more, growing our relationships throughout the industry and ensuring we’re on the front-foot to lead health initiatives for customers across the country.” n

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DEMAND FOR NUTRITION Fonterra Ventures has entered into its first strategic partnership teaming up with German active nutrition start-up foodspring through an investment in its parent company Goodminton AG. The new partnership will enable Fonterra to tap into the rapidly growing active nutrition consumer segment, which is valued at $200 billion globally, and forecast to expand significantly in the years to come. Judith Swales, Fonterra’s chief operating officer, velocity and innovation, said the deal creates a range of exciting new business and market development opportunities for the co-operative. “Fonterra is a global leader in protein and high value, advanced ingredients, so it’s only right we should strive to be at the forefront

of the active nutrition market,” said Swales. “The strategic partnership with foodspring will accelerate our progress in the category by giving us direct access to a new consumer segment. This investment is a first for Fonterra and supports our strategy to grow in high-value categories.” Founded by Philipp Schrempp and Tobias Schüle, foodspring is a high growth, active nutrition Berlin-based start-up. From whey protein shakes to organic superfoods, foodspring has a strong brand and product portfolio across the healthy eating, weight management and muscle-building categories targeting the consumer’s mind, body and soul. Their products are sold online across Europe and Asia. n

PAINTER WINEMAKER OF THE YEAR Te Awa’s winemaker Richard Painter has been named Winemaker of the Year at the 2018 Royal Easter Show Wine Awards. Painter’s Te Awa Single Estate Hawkes Bay Chardonnay 2016 won Champion Chardonnay and scooped the sought-after Champion Wine of Show trophy, thereby securing him the coveted Winemaker of the Year title. Painter said he was honoured and proud to be name Winemaker of the Year, and cited the dedicated team and Te Awa site as the real heroes. “Te Awa Single Estate Hawkes Bay Chardonnay 2016 is a classic expression of Hawkes Bay Chardonnay from a fantastic vintage,” said Painter. “We are

BREAKING TRADITION For more than a century, Coca-Cola has been an iconic soft drink. Now, the brand has announced plans to launch its first alcoholic beverage. Using the popular Japanese alcopop,

VILLA MARIA’S SUCCESS Villa Maria’s reputation as New Zealand’s most awarded winery was upheld with a total of 12 golds and two trophies at the Royal Easter Show Wine Awards. Villa Maria took home an impressive 20 percent of the total gold medals awarded in the 2018 competition. Nick Picone, group chief winemaker, was particularly excited the golds spanned all four tiers of Villa Maria wines. “We are thrilled the gold medals were awarded to a spectrum of wines from our Private Bin, Cellar Selection, Reserve and Single Vineyard ranges, and from several regions including Gisborne, Marlborough, Hawkes Bay and

GRAZE WHEN YOU LIAISE

Auckland,” said Picone. Caption: Sir George Fistonich and Gianni Flego. n

COCA-COLA APPOINTS LOWE Coca-Cola Amatil NZ has announced the return of Susan Lowe to the business, this time as general manager of people and culture. Lowe served as the interim HR manager for sales in late 2016 and has returned home from the UK. Her work in previous leadership roles has resulted in a plethora

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of awards including the HRINZ Technology Award at Noel Leeming, the Best Workplace Award in the Large Workplace category and the Retail Employer of the Year Award for three years running at Warehouse Stationery. She also spent a decade at UK supermarket giant Sainsbury’s as service operations manager. Coca-Cola Amatil managing director NZ and Fiji, Chris Litchfield said Lowe brings significant experience and proven commercial acumen to the role, which will allow her to challenge existing ways of thinking and drive exciting new plans. n OWNED

William Waiirua is the new face of a nationwide responsible drinking campaign that encourages New Zealanders to eat while drinking alcohol. The joint initiative between Cheers NZ, Foodstuffs NZ and William Waiirua is out to subvert the old adage that ‘eating is cheating’ with a new message for New Zealanders to ‘Always Graze When You Liaise’. The face of the campaign is former youth worker turned social media phenomenon William Waiirua, whose entertaining online presence has garnered a cult following. Brendon Lawry, CEO, Liquorland, said the campaign speaks to Foodstuffs’ desire to educate Kiwis on how to drink responsibly. “For the first time a New Zealand retailers has created a social driven responsible drinking campaign that challenges Kiwis to think about the way we consume alcohol,” said Lawry. “The cooperative has partnered with Cheers NZ and William Waiirua, to create this powerful responsible drinking initiative.” n

blessed with an exceptional site in the Gimblett Gravels and these awards are a testament to the calibre of wines that can be produced in our unique part of the world.” n

Chu-Hi, the drink will be a mix of distilled shochu alcohol and flavoured carbonated water. The product will be first launched in Japan. “This is a canned drink that includes alcohol, traditionally, it is made with a distilled beverage called shochu and sparkling water, plus some flavouring,” said Jorge Garduño, Coca-Cola’s Japan president. “We haven’t experimented in the low alcohol category before, but it’s an example of how we continue to explore opportunities outside our core areas.” The concept is likely to stay within the Japanese market rather than rolling out globally due to the unique and special qualities. n

Flavours that inspire Get inspired with Dairyworksâ&#x20AC;&#x2122; new grated cheese range. A range with the best blends, a unique combination of flavours and cheese grated straight form the block.

www.dairyworks.co.nz March 2017

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internationalaisle NOT PLASTIC

Amsterdam is the first country in the world to open a supermarket where all of its products are not wrapped in plastic. The supermarket, with 700+ products are shrink-wrapped in a biodegradable natural alternative. Ekoplaza, which has 74 stores throughout the Netherlands, is the first supermarket to go completely plasticfree. Instead of getting rid of packaging altogether, the store has wrapped its products in the biodegradable faux plastic wrap which will completely

JAZZY JAPAN Japanese apple lovers will be able to truly indulge themselves with Japan declaring 28 June as ‘JAZZ Apple Anniversary Day’. The date was chosen as it marks the date the first container load of New Zealandgrown JAZZ apples arrived in the country seven years ago. Since that time, the popularity of JAZZ apples has grown significantly to the point it is now the number one premium imported apple in Japan. The lead-up to the special anniversary day will include a celebration at the New Zealand Embassy in Tokyo on 30 May hosted by New Zealand Trade and Enterprise and T&G’s country manager for Japan, Tatsuya Kakemoto. “Japanese apple lovers have really embraced JAZZ™ apples and we’re looking forward to sharing this special fruit with fans and introducing it to new consumers by the marking of this special anniversary day.” The JAZZ season in Japan runs from May until August during which time an estimated 50 JAZZ apples will be eaten every minute showing that people in Japan really do enjoy an apple a day. n

WALMART EXPANDS DELIVERY Walmart has announced plans to expand its popular Online Grocery Delivery option to more than 40 percent of US households by the end of the year. The service, available currently in six markets, will grow to serve more than 100 metro areas across the country. “We’re saving customers time by leveraging new technology, and connecting all the parts of our business into a single seamless shopping experience; great stores, easy pickup, fast delivery, and apps and websites that are simple to use,” said Greg Foran, president and CEO, Walmart US. “We’re serving our customers in ways

A combination of strong global demand and a boost in the volume available has helped New Zealand King Salmon Investments deliver a record first-half profit result. “The company experienced strong demand for its premium King salmon products over the six-month period,” said chairman John Ryder. “We remain positive about the longer-term prospects for the company.” The company continues to execute on its premium branded strategy according to managing director and

supermarketnews.co.nz

could be easily confused with its plastic counterpart. It’s made of cellulose, lactic acid, wood pulp, and sugar cane. There are also different types that are used for various products. Like carrots, where a softer variety is used, while cereals and beans have a sturdier type. n

GENDERFREE CARDS

STRONG DEMAND FOR SALMON

decompose after just 12 weeks in the compost bin. The family-operated business decided it wanted to be the first in the world to go plastic-free and worked with UKbased campaign group Plastic Planet. The look and feel of the packaging

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CEO Grant Rosewarne. “In addition to achieving strong growth in sales volumes, we have also made significant gains in the average selling price of our salmon,” said Rosewarne. “This mainly reflects increased sales of Ora King whole salmon but also represents our focus on the right mix of product and customer. A nationwide advertising campaign for Regal coupled with new product launches also positions us well for future sales of our premium branded retail products.” n

OWNED

that no one else can. Using our size and scale, we’re bringing the best of Walmart to customers across the country.” The retailer employs more than18,000 personal shoppers that power this programme with thousands more being added this year. “Ninety percent of Americans live within 10 miles of a Walmart store, and we serve more than 150 million customers a week, which gives us a unique opportunity to make every day a little easier for busy families,” said Tom Ward, vice president, Digital Operations, Walmart US. n

Waitrose will offer its customers Mother’s Day cards that do not specify a gender in a bid to ensure that the celebration is more inclusive. Greetings on cards include, ‘Happy You Day’, ‘Dad, thanks for being the most amazing mum’, and ‘two mums are better than one’ for same-sex couples. This move comes following calls from activists to rename the celebration to ‘Guardian’s Day’ or ‘Carer’s Day’. n

FIRST NON-PROFIT STORE

The Salvation Army has announced a new concept for families who need to get more from their grocery shop with the launch of DMG Foods, which is named after its motto Doing the Most Good. DMG Foods is a non-profit grocery store in Baltimore that is designed to provide healthy and affordable food for all members of the community. It is the first grocery store in the USA to combine social service with a traditional grocery shopping experience. Its social services include nutritional guidance, shopping education, workforce development, and meal planning. Its mission see the store aiming to expand the food availability for the community while also meeting the immediate needs of its customers. The store will see a ‘Red Shield Club’ loyalty programme that will provide special offers and discounts. The store offers a range of services

and supplemental benefits so that all customers may enjoy savings and an affordable, community shopping experience. DMG Foods also offers a workforce development programme that teaches retail soft skills and provides hands-on grocery apprenticeship. The five-week programme will then lead to job opportunities within the city of Baltimore with companies that DMG partners with. Through its partnership with the Maryland Food Bank, they will also offer daily meal solutions and cooking demonstrations for its customers. n

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March 2017

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WEATHERING THE RISING MINIMUM WAGE

Most of you will be well aware that the minimum wage rate will increase to $16.50 as of 1 April 2018, a date that many may think rather apt This is a rise of $0.75c per hour, and at 4.76 percent is the largest minimum wage rise in over a decade.

Business owners need to be aware that their suppliers are facing the same issue, and their solution may be to increase product price to cover their increased costs. This will result in a double whammy for small businesses with even more costs coming into the business. For example, when a freight delivery company’s wage costs increase, they may well raise the cost of their freight services in an effort to recover their increases in wages, effectively on-charging their additional costs to their clients.

A big-picture strategy may be the solution for your business Right now is an opportune time to look at your business as a whole and assess all of your options. What is your margin today compared with this time last year or the year before? Is it on the up or on the down? If your profit margin is not increasing every year in line with inflation and cost increases, then in fact you are going backwards, and a wage increase will add to that. The approaching wage rise may be the catalyst to look at your current financials and take strategic action to identify new opportunities and improve your business efficiencies in other areas as well.

Expert business advice is on call

Rob Drower John Cleghorn

Mananging Partners Prime Strategies Group

As business consultants we work primarily with medium and small business owners and we are hearing many different views on what SME owners think about the minimum wage rise, and concerns about the potential effects this decision will have on their business success overall. SME’s in New Zealand make up a large portion of the New Zealand economy and political decisions like this can have a huge effect on those businesses, which flows on to affect the families of employers, employees and customers. As SME business management consultants we are always keen to have feedback from SME’s about how this legislation will affect them, and what options they have considered. You can email us on admin@ primestrategies.co.nz to share your thoughts. A consideration worth a moment’s serious thought is how this will affect the morale of more senior or longer-term employees. Many of your staff are more experienced than those currently on the minimum wage but will not see their pay packet increase. Will they be looking for a similar percentage increase? One could argue that is only fair. They certainly would have a good case if they have greater knowledge and take on more responsibility than your minimum wage earners. Does this then lead to a general wage increase right across the business? It would be prudent for business owners to look closely at the current wage rates of their staff earning between the minimum wage rate and $20 per hour and assess each staff member individually, taking stock of their worth to the business. We believe that a proactive approach to this issue will reward you with better results than a reactive one. Regardless of the various outcomes, the result will

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be an overall increase in wage cost to the business owner. How will business owners plan to absorb these costs? Will they simply maintain their current margins? As with all cost increases, there are several options that can be taken.

Actions we may see businesses take include: • Leave things as they are, accepting a further reducing business profitability overall. • Increase prices, gambling that the market can absorb increases. • Aim to increase productivity, which is often easier said than done, unless you have expert advice. • Create redundancies, which is very difficult for businesses to weather well as this often damages the business culture, and is tough on everyone. • Work to reduce costs in other areas, again, a tough ask in anyone’s language.

A business advisor can bring significant wider experience into a business and work in partnership with you to refine your business processes and systems and reveal new opportunities for growth. With the end of the financial year approaching along with the new minimum wage rate, this is the perfect time to take stock of how your business can be fine-tuned to work smarter rather than harder. If you would like to leverage decades of personal experience and proven business management methodologies, contact our nationwide team of business consultants at Prime Strategies Group. Our team will be only too happy to give insights and advice on how your business can deal with the minimum wage rise, and with 2018 in general. n

Regardless of the various outcomes, the result will be an overall increase in wage cost to the business owner.

It was great to see so many of our suppliers at the recent Countdown Supplier Update. Many of you would have heard Kiri Hannifin, our General Manager Corporate Affairs, speaking about the importance of sustainability and Countdown’s ongoing work in this area. We’re committed to embedding our Corporate Responsibility 2020 strategy firmly into our core business.

The New Zealand Better Futures research, released recently by Colmar Brunton, talked about how the issue of plastic has made it into the top ten concerns for Kiwis for the first time. In fact, plastic came in fifth among some hefty social and economic issues. The survey talked about New Zealanders’ growing concern about the impact of plastic pollution and how it is threatening oceans, marine life and turning up in the food we eat. Customers today demand that businesses innovate and lead, but they also want them to protect the environment because it’s intrinsic to our Kiwi way of life, and the right thing to do. As the first supermarket in New Zealand to commit to phasing out single use plastic carrier bags by the end of this year, we’re proud to be partnering with Sea Life Kelly Tarlton’s Turtle Rehabilitation Programme, the only sea turtle rescue and recovery service in New Zealand. This month, to celebrate the release of two critically endangered green turtles back into the ocean near the Poor Knights, Countdown’s three Whangarei stores went plastic bag free at the checkouts and online for the day, and gave away more than 15,000 reusable bags to customers. As retailers and FMCG suppliers, we’ve got to look at how we can move away from short lived or single use packaging to more sustainable options. Moving towards a circular economy not only makes good business sense, but it is a material way we can make a

difference to our environment. We are keen to work with you and your teams to progress our sustainability agenda. If you would like to know more, I encourage you to reach out to Kiri: Kiri.Hannifin@countdown.co.nz On a personal note, this month, I’ve announced that I’ll be leaving the business at the end of June. The Countdown, SuperValue and FreshChoice business is in strong shape and we have an exciting strategy to take us forward. Given this, and our current momentum, the timing is right for me to leave and take some time out to travel and relax before looking for my next challenge. Since my return in early 2016, together with our team and suppliers, not only have we strengthened the core of our business with better prices and a more customer led range of products, we are also transforming our culture and ways of working. Work is underway to find my successor, but in the meantime, it’s mostly business as usual for me. I want to thank you all for the commitment you show to our business every day, and I look forward to working with you over the next few months. n

Dave Chambers

Managing Director Countdown

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March 2017

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ALTERNATIVES WITHOUT COMPROMISE When the new Government was announced last year, we knew there would be a big year ahead, what with new policies, new ministers, and new approaches.

drew his line in the sand. The Government had no plans for a sugar tax, he said, but was focused on voluntary sugar reductions. It would expect the industry to voluntarily reduce the content of sugar in food, and regulation would be threatened if there was not sufficient progress on that: “If that path isn’t credible then we’re also not afraid to regulate. I’m being clear up front about that.” Let me be just as clear: FGC welcomes this direct message. We’re committed to working with the Minister

Katherine Rich

Chief Executive NZ Food & Grocery Council

And it wasn’t too long before the food sector saw that in the shape of Health Minister David Clark talking about sugar and obesity. Being as he is from my old stomping ground of Dunedin, I knew he would be a straight shooter, and so he’s proved. Headlines such as ‘Cut sugar content or we’ll regulate’ made it immediately clear where his priorities lay. Shortly after an independent report for the Ministry of Health concluded that evidence supporting sugar taxes was inconclusive, and that there was no “clear evidence that a sugar tax would meet a comprehensive cost-benefit test” in tackling New Zealand’s epidemic of obesity and related health problems, he

to tackle the obesity epidemic by supporting education campaigns and delivering healthier options – just as our member companies have been doing for the past decade, and particularly the past two years. For evidence of that work, look no further than our recent report on year 1 of the Healthy Kids Industry Pledge. Product reformulation has been at the forefront of what we’ve been doing, and our report to the Ministry of Health shows that many companies have been involved in areas such as sugar and salt reduction. Consumer focus on sugar has resulted in many companies examining composition for alternatives without compromising preservation or taste. Many are working with the Heart Foundation towards what have become for some products ‘rolling’ sugar/salt reduction targets. For example, in the past two years, targets have been re-set for cereals, tomato sauce, canned baked beans, canned spaghetti, soups, savoury crackers and cereal/nut/seed bars. Last November, the Heart Foundation celebrated 10 years of industry salt reduction. This started with salt reduction in bread but expanded to 14 food categories, including soups, baked beans, cheese and cooking sauces. In that period, salt levels in bread have been cut by 25%, in a range of children’s breakfast cereals by 33%, and in some processed meats by around 20%. Since 2007 more than 2700 tonnes

of salt have been removed from the food supply – a rate of around 265 tonnes per year. The gradual removal has ensured consumer taste expectations have moved in parallel. Participation in the Health Star Rating scheme is one factor that is contributing to reformulation and so healthier products. FGC has actively promoted this scheme, and members now have 1891 products on supermarket shelves that are in the scheme. Many companies also proactively foster school and community initiatives that educate both children and adults in growing and preparing food, eating healthily, and staying active. FGC promotes its Healthier New Zealanders initiative on its corporate website, with drop-down information on activities underway in each of five workstreams, while our Healthy Balance website contains factual information and advice on health and wellness. We have also commissioned a series of videos featuring trained dietitian and registered nutritionist Nikky Hart giving advice on healthy eating. As can be seen, we’ve been working long and hard on this issue across many methods. Our member companies are very responsive to consumers, with the No 1 consumer trend over the past five years being for food and drinks that are lower in sugar, as well as in salt and fat. This is the new normal for the food industry and we’re determined to make it a success. n

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CONNECTING WITH CUSTOMERS PAST THE CHECKOUT

When it comes to business success stories in the digital space, a grocery store is probably pretty low down the list of places that come to mind. But, digital technology has given us both a closer relationship to customers than ever before, and the chance to connect on things which go way beyond groceries.

David Brem

Head of Digital Marketing at Foodstuffs NZ

Digital provides us a with a huge opportunity to get to know our customers on a deeper level. That’s really important to us, because the food you eat is pretty personal. Our customers’ needs vary widely from person to person; from week to week, so we have to know our customers well enough to understand their motivations. We also have to be agile enough to meet their needs even when they change. Digital connection is about using technology to better observe

customer behaviour so we can improve the customer experience faster than ever. Digital channels mean we can provide great service and support in real time and connect with our customers even when they’re not actually in store. Around 70 percent of our web interactions are via mobile. This has changed the way customers seek information and inspiration, and our challenge is making sure they’re getting a uniquely mobile experience, all while making sure it’s part of the seamless brand experience they’re getting with us across online and offline touchpoints. One of the coolest things about having a digital, social connection with our customers is the opportunity to have conversations about more than groceries. We have the chance to share

meal solutions and ideas or introduce our customers to new products as soon as they hit the shelves (and sometimes before). We also have a responsibility to take part in more global conversations than ever before, because customers want to know that we have a position on topics that are important to them, and that we care about many of the same things they do. This is particularly true for social media. This platform has given us loads of great opportunities to engage with our customers. When customers use social media to connect with our brand we get a brief, intimate look into their lives and the role we play in making them happier and healthier. It means we can quickly gain feedback on new ideas or changes and gives us an amazing wealth of resources on

what really matters to customers. When we launched our 2017 New World Little Garden campaign it was supplemented by a strong digital presence and an invitation for customers to share their own Little Garden success stories on social. Our channels went wild with photos and stories from customers who had headed into the garden with their friends and family, and grown closer to each other and to our brand in the process. The amazing response on this campaign told us that we play a role in connecting families and friends which goes beyond supplying them with groceries. That learning came entirely from a digital channel. That’s where we are headed and it’s very exciting. n

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March 2017

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Gold Standard Espresso

L’OR has launched the newest aluminium coffee capsule that delivers a gold standard espresso. Originally created in France, L’OR (meaning ‘gold’ in French) is now bringing its premium quality aluminium coffee capsules to NZ supermarket shelves for the first time. Available in an enticing portfolio of eight exquisite blends, L’OR espresso capsules are designed to fit with your Nespresso®* coffee machines. No more speciality stores or ordering capsules online – L’OR espresso capsules can be purchased as part of a weekly shop. The new aluminium capsules are designed to better preserve the complex aromas and refined flavours of L’OR’s exclusively selected coffee beans. This delivers a more intense espresso experience with a rich, smooth and creamy foam. All blends are crafted exclusively from UTZ-certified coffee beans and the capsules are 100 percent recyclable through a partnership with Terracycle.

A Fresh Look

Minoo have always been a great addition to the freezer, its gelato and sorbet a welcome variation to standard ice cream. Its small team have been busy working behind the scenes and are proud to announce two new flavours to join the existing range – a vibrant Feijoa Sorbet and a creamy Cappuccino Gelato. “We haven’t made many changes to our offering in recent years and wanted to make sure when we did, it reflected this wealth of experience.” To find out more about their delicious range, please call Geoff Cassin on 021 065 2787 or email Jason Sutton at jason@minoo.co.nz.

Lunchbox Favourite

Mother Earth are expanding its range of products available in the market. Following on from the very successful launch of Vege Fruit Sticks, Mother Earth now brings Vege Fruit Bites 120g range to supermarket shelves which includes three delicious flavours including Carrot Apple and Peach, Sweetcorn Apple and Pineapple with Chia and lastly Beetroot Apple and Orange with Chia. Mother Earth make veggies taste delicious again by combining them with fruit in a tasty bite-sized snack. Made right here in New Zealand, the bites use vegetarian friendly ingredients and packed into a handy re-sealable pouch. With no artificial colours or flavours, they are a tasty snack for the lunchbox and are sure to become a new family favourite. For more information contact your Prolife Foods Sales Representative on 0800 80 80 88 or visit www.motherearth.co.nz

Versatility Is Key

In response to consumer demand, FogDog has launched the Fritter Mix as a Gluten Free option – as good as the original fritter but now with the added benefit of capturing the gluten free shopper. Versatility is the key, and beer, soda water or water can be used so families can have the perfect choice for the perfect fritter. The super convenient resealable packaging can be hung or free standing for premium presentation. There is nothing else like it on the market and it is a sure-fire winner. For more information contact Ayesha Singh on 09 368 4723, email Ayesha@fogdog.co.nz or visit www.fogdog.co.nz.

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Mentos is continuing to drive innovation and category growth with the launch of its newest limitededition roll flavour; Fruit Fusions. Each roll contains three delicious variants of mixed flavour dragées; peach & orange, strawberry & banana and passionfruit & mango. Mentos Fruit Fusions are line priced with regular Mentos rolls so present a perfect opportunity to display and gain incremental basket spend. Talk to your DKSH New Zealand Limited representative for further information or call on 06 356 5323.

Golden Spice And All Things Nice

Good Looking Tea Towel

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Filta Cleaning Products is proud to launch a great new range of Kitchen tea towels. Recent research revealed consumers felt they had little choice in tea towels at their local store. “Life is busy, so shopping at a local level is often all we have time for. It makes life easier finding the right product in this environment,” said Liz Nichols, sales manager for Filta Cleaning Products. Filta’s globally recognised textile manufacturer in India has combined the highest standards in yarn and production with a great NZ based design team to create a high quality, good looking tea towel range. Life’s too busy to be using tea towels that don’t dry well. To order please contact liz@filta.co.nz or 021 490 022.

Known as the Golden Spice, Turmeric’s medicinal use goes back 4000 years. One of the most powerful ancient spices, its potent healing and restorative properties have long been a staple of Indian and Buddhist cultures. Now, you can have nature’s God of Spices in your ice cream. It’s hard to believe, but Wahiki’s innovative, cutting edge ice-cream technology has concocted the ultimate Turmeric formula using black pepper to stimulate its active ingredient curcumin, giving you its full health benefits while creating an unparalleled gustatory sensation by using real coconut milk, banana, ginger and cinnamon. The first of its kind in the world, this sublime dairy free, gluten free, low sugar treat is bringing a revolution with it to forever changing the way your customers view ice-cream. Available in 480ml and 120ml tubs. For more information contact Haman Shahpari on 021 588 775, email haman@wahiki.co.nz or visit www.wahiki.co.nz.

Cool As A Cucumber

Cool as a cucumber with a hint of mint, Cannonhill Gourmet Fresh have used only the freshest ingredients to go into its new Greek Tzatziki creating a deliciously refreshing, vibrant and authentic dip. Spoon over Greek meatballs, dollop on chicken kebabs, or a perfect dip for veggie sticks. It comes as no surprise that NZ was the inspiration to Cannonhill. With it’s amazing array of quality ingredients and produce, helping to set its core values: high quality, full flavour, fresh natural ingredients and affordable. Cannonhill products are small batched produced in Christchurch. Greek Tzatziki is the latest addition to the range with more delicious additions to come. For more information contact Karen Elliott on 021 224 3444 or email admin@cannonhillgoourmet.co.nz.

Supercharge And Revitalise Soft Spot For Breakfast

New Artisan Yoghurts

Four new fruity flavours of deliciously creamy yoghurt are about to hit chillers nationwide. Cherry, feijoa, mandarin and plum are Anchor’s new range of yoghurt flavours, inspired by the latest taste trends. Each low-fat yoghurt is thick and creamy, yet healthy enough to enjoy every day as part of a balanced diet. With a four-star health rating and a full serve of dairy under Ministry of Health guidelines, the new range is both flavourful and nutritious, making it a perfect option for adult yoghurt fans looking for a taste sensation. “We’re excited to welcome thee range to the Anchor family,” said Caroline Taku, senior brand manager at Fonterra Brands. Each pottle of yoghurt is a good source of calcium which helps to support strong bones. Yoghurt also provides a source of protein which helps with muscle maintenance as part of a varied diet.

BelVita has launched its new Breakfast Soft Bakes. Complete with the goodness of whole grains and cereals, the delicious new breakfast biscuits are soft in texture with an irresistible chew. Ideal for work, home or on-the-go, the energising breakfast alternative is pre-portioned to provide a balanced start to the day when enjoyed with a piece of fruit and serving of dairy. “With our fast-paced modern lifestyle, consumers are catching on to breakfast alternatives that are convenient as well as tasty. We are seeing this growth with the belVita brand growing 11.2 percent in 2017 compared to the year prior,” said James Kane, Mondelez International’s New Zealand Country Head. “We are ready to ride the growth of the category and that’s why we’re investing heavily in marketing with a refreshed point of sale elements, TV and online advertising, sampling and a solid PR campaign.”

oob organic are about to Supercharge and Revitalise New Zealand with the launch of two new vegetable and fruit frozen Smoothie Mixes that take all the hard work out of prepping and creating a perfect nutritious smoothie. Just add liquid, blend and enjoy. oob organic’s new vegetable and fruit smoothie range is available in two innovative mixes – Supercharge and Revitalise. An energising blend of certified organic kale, kiwifruit, apple and mint; oob organic Supercharge is a green smoothie with a refreshing twist. Those who want more of a boost will enjoy oob organic’s Revitalise combination of beetroot, blueberry, blackberry and ginger. The new smoothie mixes are 100% certified organic. The ingredients are snap frozen when they’re perfectly ripe, cut and packaged, ready to blend. The zip lock packaging also avoids wastage, as you can use as much you need, reseal and simply put the rest back in the freezer. For more information contact Jessica Tran on 09 974 3242 or email Jessica@oob.co.nz.

Blueberry Vanilla Goodness Plant-Based Flat White

True to their innovative style, Stir 100% NOT milk is excited to launch a world first range of almond milk flat-white, latte, turmeric chai latte, cappuccino and hot chocolate in sachets that you just add water and enjoy. These tasty drinks are made with Stir organic almond milk powder and premium Colombian coffee. The new range provides an answer to growing health and environmental concerns around animal products and offers creamy and tasty flat-whites to Kiwis that are looking for dairy-free alternatives as well as the caffeine boost.

Enjoy the blueberry vanilla goodness in this light and airy loaf. The TIP TOP Blueberry & Vanilla flavoured loaf is bursting with the fruitiness of blueberries complemented by vanilla’s aromatic flavour. A gentle combination of flavours made in heaven, so you can savour every mouthful. Just lightly toast, add a touch of butter and enjoy the moment.

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SIALpreview REGION OF HONOUR NAMED SIAL China, Asia’s largest food and beverage

innovation exhibition, has announced the European Union (EU) as the Region of Honour at this year’s exhibition in Shanghai. Having the EU as Region of Honour at SIAL China 2018 celebrates the strong economic relationship between the EU and China. As the Region of Honour, the EU pavilion and some 25 EU member state pavilions occupying more than 6,000 sqm of exhibition space will receive increased exposure. China has become an important market for EU food and beverage products. In 2016, China was the second largest importer of EU agricultural and processed agricultural products, receiving 8.7 percent of all EU agricultural exports. EU imports from

China represent 4.5 percent of EU total agri-food imports. Besides growing agri-food trade, China and the EU have also collaborated to promote food safety and tackle food fraud. At SIAL China 2018, the EU pavilion will offer exciting activities, including

cooking demonstrations, innovative EU-Chinese product pairing demonstrations by famous chefs, and information sessions on EU food quality and safety policies to complement the wide variety of safe and quality agricultural food and beverage products presented at the EU member states pavilions. “We are delighted to announce the EU as the Region of Honour at SIAL China 2018,” said Jim Liu, president of SIAL China. “As the Region of Honour, the EU pavilion and EU member states will receive increased exposure to professional Chinese and international visitors. We have witnessed an increase in consumer demand for EU food and beverage products in China, and by having the EU as Region of Honour can only help to promote further interest.” A new record-breaking crowd of 110,000 professionals is expected at SIAL China 2018, presenting a unique opportunity for the industries to open new avenues of distribution and collaboration. With an estimated 3,400 exhibitors representing more than 70 countries, occupying 162,000 sqm of exhibition space divided into 21 unique food and beverage sectors across 13 halls, this years’ exhibition is poised to provide even more opportunities for international collaboration and industry innovation than ever before. n

INDUSTRY INNOVATES TO MEET TRENDS

SIAL Innovation, one of the most popular professional events at SIAL China, is now accepting exhibitor applications. A hallmark event, SIAL Innovation attracts industry innovators who want to learn about fast-developing consumer trends in China and the world. Consumption in China on track will add $1.8 trillion in new growth by 2021. This presents a huge opportunity for companies in the food and beverage sector. According to a report published by Boston Consulting Group and AliResearch, growth in China is driven primarily by a growing uppermiddle-class, affluent families, younger consumers, and e-commerce. Specifically, upper-middle-class and affluent families are buying more and buying higherquality food products, while younger consumers are

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becoming savvier and more demanding, requiring the food and beverage sector to innovate. To meet China’s market consumption growth, food and beverage companies need to understand how Chinese consumers evaluate and buy goods. According to XTC World Innovation, 80 percent of consumers in China are looking for more natural foods, and 65 percent prefer to try new textures, sensations and types of food products, while 55 percent of food innovations in Asia focus on pleasure and 23.6 percent focus on health. At SIAL Innovation, food and beverage industry innovators demonstrate their products and exchange ideas. In 2017, SIAL Innovation attracted a recordbreaking 528 exhibitor submissions, of which 206 products were selected and seen by a jury of foodindustry experts. The jury recognized ten finalists and awarded the coveted SIAL Innovation Awards to: • Gold - SAPMER (Mauritius) for its Sashimi Tuna Filet • Silver - San Remo (Australia) for its San Remo Pulse Pasta Spaghetti

• Bronze - SILK (China) for its Silk Original Skinned Walnut Each product was selected for its ability to meet consumer needs through the use of creative package design, quality ingredients, and special recipe. SIAL Innovation judges awarded the finalists on five attributes; pleasure, health, physics, convenience, and ethics. Past winners have benefitted from increased media exposure and the right to use the SIAL Innovation Awards logo in product marketing and promotional activities. The Winner of the 2017 Gold Award, SAPMER, was also given the opportunity to display their product in the World Champions Tour, a dedicated area placed in all SIAL network shows, including SIAL Paris, SIAL Interfood in Jakarta, SIAL Middle East in Abu Dhabi, and SIAL Canada in Montreal, over a 12 month period for free. All exhibitors are encouraged to register their products on the SIAL Innovation platform before April 6, 2018. Registration is free through the SIAL website. n

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whattostock

With exhibtion season in full force there are many new products on the market both globally and locally, as well as new trends and reports that the grocery industry is seeing surface. Our What to Stock feature highlights all the great new developments happening right now. For more great insights visit www. supermarketnews.co.nz.

EXPERIENCE THROUGH LONGEVITY Established in 1979 Triton started business in Auckland as a fabric wholesaler supplying retail stores and manufacturers throughout New Zealand. It was in the early 80s that the teamâ&#x20AC;&#x2122;s desire to innovate led them to enter China to pioneer garment imports. This has created the foundation of solid and dependable relationships that it prides itself with today. In 2018, Triton looks to celebrate its 40th birthday and reflect on the fact that it is still proudly a family

M AX I M I S E S F R ID GE SPA C E

S TACKABL E D E SIGN CO NTAI NS S PIL L S OR L E AKS TO ON E A R E A P RE V E NT S C R OSS CO NTAM I N AT ION OF F O O DS HUG E G RO W T H C AT EGORY AVAI L ABL E F OR D E L IVE RY I N JULY 20 1 8

N www.tritonsourcing.co.nz

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THE GOODNESS OF WHOLEGRAIN SunRice has introduced Rice Cake Bites to its range. The tasty, bite-sized snack are made with the goodness of wholegrain brown rice. Rice Cake Bites are gluten free and baked, not fired, so anyone can enjoy them at any time of the day and feel guilt free. They are offered in 100g bags in three flavours including Sour Cream and Chives, Sea Salt and Rosemary, and Smokehouse

owned and operated business, operating out of a modern, purpose-built facility offering a full sourcing, warehousing and distribution service nationwide. Triton has evolved into sourcing and importing a wide range of product categories from all over the world. The new AVA fridge storage range taps into the growing market of storage and organisation and is a great general merchandise fit for supermarkets. It solves the problem of fitting more food into fridges and reorganising lives! Triton are first to market in the NZ supermarkets, starting with a clear concise range of seven SKUs. Fridge

BBQ. Rice Cake Bites cater to the on-the-go and convenience trends. n

storage is currently a huge growth category in the USA and Europe supermarket and department store chains. AVA Fridge storage will be available for delivery from July and there will be a display at the Foodstuffs EXPO in April. n

whattostock

FULL OF GOODIES In 1981 at Red Beach, the family owned and operated Dad’s Pies story began. Eddie and Erika Grooten purchased a small beach front shop selling pies and ice cream to summer beach goers. With the belief that ‘pies should be good for you’, it wasn’t long until New Zealand discovered these delicious pies and the company began to outgrow its small beginnings. Fast forward 37 years, the next generation of Grootens have stepped in and there’s a new wave of energy and innovation in the business.

Its wholesome tasty pies have laid the path since day one and the team are continually focused on improving. Using only prime NZ beef and lamb, tender NZ chicken, the range has no added preservatives, flavours and no MSG making it the recipe for the perfect Kiwi pie. Last year was a stand out for Dad’s Pies where the company received gold at the NZ Bakels Pie Awards for its Mince and Cheese Pie. Product launches included the Gluten Free Angus Mince option, as well as the new Spinach and Feta Roll that contains 50 percent spinach and 20 percent feta, ‘chocka’ full of goodies! This year looks to be bigger and better for Dad’s Pies as they continue to roll out new product launches, adding tasty treats to the menu as well as promoting the range at the Foodstuffs Expo in April and the 2018 Food Show in July. Dad’s Pies looks to grow from strength to strength with an exciting future ahead but no matter what the future holds, they will always be proudly family owned, operated and NZ made since 1981. n

GROWTH IN CAPSULES Within just five years the New Zealand capsules segment has grown to be worth $17.5 million, having captured the imagination of consumers seeking café style coffee at home with the added benefit of convenience. This is delivering exceptional incremental value to retailers generating growth of +17.3 percent over the past 12 months. Despite this growth the capsules segment in New Zealand remains under developed compared to similar overseas markets. There remains extensive headroom for growth. In order to maximise category performance retailers, need to invest in the category and allocate space instore in order to seed machines into households. Vittoria Food & Beverage introduced the Espressotoria capsule system into

the New Zealand market in 2016 and since then the system has been steadily building a strong consumer base. With the objective of becoming the capsule system of choice in the market, Vittoria Food & Beverage will be heavily investing in the Espressotoria brand with extensive marketing support in 2018. With a strong focus on innovation, Vittoria Food & Beverage have launched the milk frother which plugs straight into an Espresso machine. With a sleek design and hot and cold frothing capability, the Espressotoria compatible milk frother allows consumers to texturise milk to a barista level with a touch of a button, and can make lattes, flat whites, iced coffee and more. n Source: IRI Scan, NZ Grocery, Capsules Coffee, MAT to 18.02.2018, Dollars.

What is the real cost of a cheap waste bag?

Reducing plastic waste in Supermarkets is a hot topic, with many supermarkets racing towards removing ‘single use carrier bags’. A great achievement, but how many supermarkets continue to purchase waste bags for internal use purely on cost per bag? What is the real cost of that bag ?

1 2 3

We’ve separated the different types of internal bin solutions currently used in supermarkets in NZ into four categories One Size and Colour Fits All – customers who have various sizes of bins and use one type of large bag for every bin regardless of bin size. This often results in a fraction on the bag been used and no separation as both general waste and recyclables go in the same colour bag. This waste is likely to be destined for landfill and a premium for disposal will be charged. This is one of the most un-economical options and least environmentally friendly. Bags in Wheelie Bins – Ever tried taking out a full waste bag out of a wheelie bin? the weight often outweighs the strength of the bag and often splits, therefore double bagging is required, also lifting at this height is problematic. Hygiene is an issue and these bins also require regular cleaning when used in food preparation areas. Look like you’re doing the right thing – companies who have colour coded recycling bins with black bin liners, once separated from the bin these can not be distinguished from general waste and is destined for land fill unless separated before going into the back of house skip.

Colour coded bins and bags for visual recognition of each waste stream If a company adopts standard colours for each waste stream this can then be easily identified at the back of house and separated for the correct waste provider. Colours often used in supermarkets are Yellow for mixed recycling, clear for soft clear plastics and red for general waste. Other colours can be also be used depending on what that departments waste streams are i.e. office area may have blue for paper. As well as offering six different colour bags, what makes Longopac truly unique is the bag is always in place, you tie off when you have a free moment, not when the bin is over flowing. The bag is always 100% full and if squeezed before tying, often only using 25% the plastic when compared to a traditional waste bag. The opening to the bag is self cleaning as the waste around the rim, simply goes into the next bag. When ALL the costs are taken into account this is not only the most efficient, environmentally friendly bag on market, it is also the ‘cheapest’.

CALL US TODAY: 0800 342 3177 www.easirecycling.co.nz March 2017

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DELICIOUS GELATO AND SORBET The small team at Minoo have been making delicious award-winning gelato and sorbet in New Zealand since 1995. A family business to this day, they are committed to creating quality flavours for all to enjoy. Those who know the frozen category well will be familiar with Minoo and its longstanding presence on the shelf. Complete with a loyal customer base, the brand has grown to become an established staple in any supermarket freezer. Initially only manufacturing for the foodservice industry, they began supplying supermarkets under their respective private label brands in 1996. A few years later and with the range becoming increasingly popular with shoppers, the team decided to release their supermarket

CLEANING UP THE CATEGORY

Sponges, Scourers and Wipes in New Zealand is a $24 million category* with growth of 0.6 percent and consists of a varied range of products for each cleaning occasion and consumer need. The key players in New Zealand are 3M (under the Scotch-Brite brand) and Clorox (sold as Chux), Private Label brands have a foothold in the market, however these are limited to particular product segments. Scotch-Brite holds a 20.8 percent market share at $5.1M and is in growth ahead of the market category growth of 0.6 percent. Other players in the market include Clorox at 35.0 percent and Private Label at 18.5 percent share of category. The category can be segmented into Scourers $10.3M (42 percent), Cloths $9.8M (40 percent) and Sponges $4.14M (17 percent).** The New Zealand market is mainly heavy performance scouring products with Scourers, Scrub Sponges and Metal/ Mesh pads accounting for 42 percent** of the category. Amongst key concerns for consumers are the performance of the product, hygiene and durability. Consumers want products that will last longer and clean quickly and easily. As the category matures,

range under their own brand, Minoo. Over twenty years later, the team are still hard at work creating delicious flavour profiles inspired by traditional recipes. More recently they have taken a closer look at their brand and are injecting some excitement to ensure that they stand out on the shelf. “The category has seen an incredible amount of action in the past 12 months and it’s important that as an established brand, we continue to review our offering to ensure it is meeting consumer demand.” Along with a recent packaging refresh, they have released two new flavours to help round out their offering – a vibrant Feijoa Sorbet and a creamy Cappuccino Gelato. To find out more about Minoo, find them at the Foodstuffs Expo or get in touch today – call Geoff Cassin on 021 065 2787 or email Jason Sutton at jason@minoo.co.nz.

innovation will be necessary to sustain growth. Products with anti-bacterial properties and high performance in cleaning will drive category growth. Convenience products will also be a driver of category performance in the future. Non-Scratch products will continue to grow also, as the increasing use of non-stick cookware and granite bench tops require non-scratch cleaners. Products such as the Scotch-Brite dishwand a Sponge Scourer handle fillable with dish liquid (in 28 percent growth), will create category expansion opportunities as consumers purchase across different product segments within the category. n

*(Data Source: IRi, Sponges, Scourers and Wipes, Dollars and Growth, MAT to 04/03/2018) **(Data Source: IRi, Sponges, Scourers and Wipes, Dollars and Share of Category, MAT to 04/03/2018)

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CUSTOM DISPLAYS Promotional

Lucky Bunny!

It seems we all might be lucky bunnies this Easter with The Remarkable Chocolate Co’s Easter Range of Organic Dark Chocolate Bunnies. This up and coming artisan is renowned for its ‘remarkable’ flavours and design. Each 150g Organic Dark Chocolate Bunny has its own unique profile. One Fruity Bunny is made with velvety smooth 56 percent Single Origin Organic Dark Chocolate with a sprinkling of freeze dried raspberries. One Hot Bunny is made with velvety smooth 56 percent Single Origin Organic Dark Chocolate with Ginger and Salted Carmel Brittle. One Smooth Bunny is the purist, with velvety smooth 56 percent Single Origin Organic Dark Chocolate. New to Foodstuffs, the Remarkable Chocolate Co is making award winning chocolate bars, bark, almonds and bunnies right here in NZ as well as winning four awards in the NZ Chocolate Awards, and Gold in the Pride in Print awards.

March 2017

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whattostock DO LOCAL BRANDS MATTER IN THE PACIFIC? By Rahim Ladha, Director – Client Service, Nielsen

“Consumers today have access to a wider array of products than ever before thanks to globalisation and connectivity.

So, when it comes to country of origin, just how much does being a ‘local’ or ‘global’ brand influence the purchasing behaviour of consumers in Australia and New Zealand? The annual Nielsen Global BrandOrigin Report highlights consumers’ preference for, and sentiment toward, products manufactured by local manufacturers versus large global/ multinational brands across 34 categories. Around the world and across the Pacific, the dairy category (milk, butter, cheese and yoghurt) comes out on top as having the strongest consumer preference for local brands. More than half of all consumers opt for local dairy brands, highlighting the importance of sourcing perishable goods as close to the place of origin as possible, due to concerns over freshness and quality. Increased awareness and focus on the benefits of supporting our local dairy farmers, particularly in Australia in recent years, may also be contributing to

consumer preference for local brands in this category. Conversely, preference for global brands was strongest in categories such as baby care. Just 9 percent of Australians and 10 percent of Kiwis say they prefer to buy locally-branded baby formula; while less than onein-10 consumers across the Pacific prefer to buy baby wipes and nappies from these local brands. With the growth of the Daigou industry, shortages of formula have made headlines in Australia. Daigous have been scooping up products such as baby formula from the shelves of Australian retailers on behalf of customers in mainland China. These customers are willing to pay a price premium for high quality and genuine globally branded products from overseas markets like Australia and New Zealand. A consumer’s preference, regardless of brand origin, can be as simple as understanding the consumer’s needs. In New Zealand, of all the suppliers in the grocery channel, the bottom third of suppliers (making up the bottom third of value sales) are the ones that are contributing the most to share of

dollar growth versus two years ago. These suppliers are contributing to a staggering 62 percent of total grocery growth. This growth is driven largely by the flexibility of local suppliers when launching new products that address consumer needs. Conversely, many global/ multinational suppliers launch new products available through global/ regional hubs, which may not be as suitable to local consumers. In Australia, the majority of the growth is coming from suppliers making up the bottom third of dollar sales (contributing 48 percent of the dollar growth) as well as private label brands (46 percent of the growth) as retailers use these brands to differentiate their shelf and to address key consumer trends in the marketplace. In an increasingly global world, the battle of the brands comes down to understanding consumers’ evolving needs, behaviours, lifestyles and tastes. Any brand, be it local or global, that is able to tap into these consumer preferences will be best-placed to win the hearts and minds of consumers in the future. n

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MEIKO & ROLLEX TEAM UP The team at Rollex Group are excited to add another key German brand to their already fantastic stable of quality European food processing equipment, with the addition of MEIKO premium washware and dishwashing. New to the New Zealand market MEIKO has 90 years’ experience in professional warewashing technology and innovation. Rollex Group national sales manager Don Creighton is always on the lookout for exceptional equipment to introduce into New Zealand supermarket arena. “Meiko dishwashers certainly fits this brief,” he said. “Their innovation and technology is world leading.” Ideal for a supermarket environment, the MEIKO range includes both under the counter and pass through machines. The machines are very quiet and include double-walled thermal insulation as standard to keep

the heat in and minimise energy use. Robust technology and top quality materials to ensure outstanding cleaning results with less prewashing. A perfect choice for your wash-up area the UPster U undercounter dishwashing machine provides efficient wash performance, is easy to use, highly flexible and exceptional value for money. The machine features an intuitive digital display, high-quality materials and an economical 11 litre wash tank. Or to boost your wash power with the UPster H 500 state-ofthe-art hood-type dishwashing machine. No clouds of steam when you open the machine, plus convenient automatic start-up. A great choice for tall washware such as large plates, serving dishes and trays. Exciting innovation teamed with exceptional service ensures a winning partnership. Rollex Group prides itself on offering premium, quality products and the best service nationwide. n

FOOD WITH PURPOSE Blogger Vani Hari, also known as the ‘Food Babe’ rustled up over 40,000 signatures within 24 hours to convince Anheuser-Busch to publicly reveal the list for its beers, using social media to accomplish something that lobbyists had tried to do for three decades. Millennial’s look to be the reason behind this. It is the largest age demographic and has been driving food trends over the last ten years with their food preferences often determining what is on shelves. Today, there are more millennials in the workforce than any other age bracket, and it is a well-known fact that their consumer choices matter. There are several trends driving rapid growth, in particular, the snacking aisle amongst millennials. According to a recent report called The Snack Hack, it is imperative for brands to have a firm grasp and und understanding of cultural trends that define the millennial snacker in order to build a solid foundation of growth. Brands must understand three key

priorities including Self, Society and Planet. For Self – consumers are asking, ‘how is the food I’m buying enhancing the quality of life for my family or myself?’. For Society – consumers are asking ‘what good is the company contributing to the broader community it serves?’ and this can include employee wages, manufacturing statements, employee policies, community support and more. And finally, for the Planet – consumers are asking, ‘what good is the company adding to the world in which we live?’ which includes conversational efforts that move steadily beyond what is in the product to more eco-social issues such as land practices, animal handling and the management of resources such as water, energy and waste. Mintel has seconded findings about the conscious consumer as food shoppers are as concerned about food waste as they are about packaging waste. The report’s findings show that manufacturers carry the biggest responsibility for delivering in these areas, followed closely by farmers while retailers and grocers carried significantly less responsibility. This shift in consumption from value to values are appearing across a wide range of categories where consumers are looking for food that has a good taste profile while also has a more enlightened purpose through its ingredients, manufacturing and provenance. n

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March 2017

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whattostock NEW REPORT BRINGS GOOD NEWS

The NZ Food and Grocery Council and the grocery industry has welcomed the release of the latest growth and investment reports on the food and beverage industry. The reports – Emerging Growth Opportunities in NZ Food & Beverage, Investment Opportunities in the NZ Chocolate Industry, and Investment Opportunities in the NZ Cherry Industry – have been launched by Economic Development Minister David Parker. The reports are part of the Ministry of Business, Innovation and Employment’s Food and Beverage Information Project, whose objective is to identify emerging high potential food and beverage export categories. FGC Chief Executive Katherine Rich

said they spell good news for the food and beverage industry. “What’s particularly significant from the Emerging Growth Opportunities report is the double-digit growth and the potential shown by many nontraditional categories,” said Rich. “These include Manuka honey, chocolate, cherries and shellfish. This is a further illustration of how we are continuing to diversify the economy. The reports show New Zealand has a clear comparative advantage in food and beverage They highlight that authentic and natural products built on a strong ‘Brand NZ’ are attracting significant price premiums over the average world price in nearly all the growth categories. For example, honey achieves 707 percent over the world price, fluid milk/cream 145 percent, fresh cheese 139 percent, innovative foods 130 percent, retail infant formula 126 percent.” They also identify 51 high-growth non-traditional categories with export revenue of more than NZ$10 billion, and profile 20 food and beverage categories that have shown strong growth and that have high potential. The report on the chocolate industry says that after success in premium wine and honey exports, New Zealand is well positioned for success with premium chocolate. “These guides are a magnificent resource for food companies and policy makers, and will

THE CASH COW build customer loyalty. Big trends that were seen at this years’ event included transparent packaging, convenience foods and sausages with beer flavours. Despite transparency in today’s terms relates to the labels, customers are also wanting transparent packaging to view the meat inside too. Customers want to sense the quality and freshness of the ingredients. Pre-seasoned meats have gained popularity with many consumers wanting a meal prep solution instead of having to buy several herbs and spices to go with the meat. Lastly, sausages were seen left, right and centre and although the traditional offerings were showcased, so too were the upcoming flavour combinations like beer. Mighty Spark Food Co’s bratwurst product is made with cheddar cheese, bacon and beer while Gilbert’s Craft Sausage has a few less traditional flavourings like kale chicken and bourbon apple with plans to incorporate craft beer into the next offering. n

In addition to a complete education and networking experience, the Annual Meat Conference that was recently held in the USA offers close to five hours of exhibits showcasing the latest in new meat and poultry products and the products and services retailers need to increase their bottom line. Comprehensive education sessions included a variety of ways to explore the latest developments in meat retailing today. Gain tools, insights, inspiration and new ideas to differentiate your unique products and services, fortify marketing ROI, increase sales and help FGC’s members make critical business decisions, and inform market development and investment decisions. “The food and beverage industry is already a major contributor to the economy, but there is always opportunity for growth and expansion. To do that

companies need opportunities and access to good information that reports such as these can provide.” They were compiled by FGC member Coriolis Research with support from MBIE, NZ Trade and Enterprise, and the Ministry for Primary Industries. n

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CONSUMERS OF TOMORROW AT Kearney have recently put together a new study - Influence vs Affluence: The Changing Menu of Food Choices which details how consumers may currently be embracing free-from segments, fresher food, and greater transparency, the previously successful structure of affluence, advertising and scale is now making way for principles of true, influence and personalisation. With consumers now becoming hyper-connected, social media platforms are making every consumer a potential broadcaster and younger generations aren’t shy when it comes to rewarding or punishing brands. “If you make customers unhappy in the physical world, they might each tell six friends. If you make customers unhappy on the internet, they can each tell 6,000,” said founder and CEO of Amazon Jeff Bezos. For the first time, 2027 will see six generations of consumers. The two generations that are thought to have the most limited purchasing impact will be the Silent Generation and the Alpha

Generation (2017 onwards) leaving the four high-commercial-impact generations being; Baby Boomers, Gen X, Millennials, and finally Gen Z. Put simply by Steve Jobs, a brand is simply trust. And this couldn’t be truer for Gen Z and Millennials as they press for more information and accountability about food sourcing, production and labelling. A recent survey showed that in the Western markets, more than 50 percent of consumers had little or no confidence in large corporations and brands. Going forward, this looks to be a key challenge for brands and retailers. Many retailers and brands have leveraged the ‘free-from’ category or food made with the goal of transparency to build trust. With the rise of consumers looking for alternatives, comes with an increase in transparency around ingredients, both what is included and excluded from the product. Alongside this transparency is the value placed on retailers that do good for the world. Foodstuffs and Progressive have both worked on this, making it one of their key priorities for its shoppers. Both look to remove single-use plastic bags from the checkout, as well as going cagefree with its egg offering, as well as several other environmentally friendly initiatives. Principles that look to drive consumers of tomorrow include a brand they trust, the internet, and personalisation that creates consumer engagement creating products that have sharper value propositions, and engage consumers with transparency and authenticity. n

whattostock KEY AREAS THAT DEMAND ATTENTION With the ever-changing retail landscape the question on everyone’s mind is not the ‘what’ but rather the ‘why’ behind trends. Categories and products that are aligned with consumer demand are most certainly growing and likewise those that are not are in decline, but what areas can uncover deeper consumer motivations? First and foremost is the fresh category that continues to account for the majority of supermarket growth and features most commonly in the average shopping basket. At the top of the list are bananas, apples, tomatoes and mandarins as well as vegetables like onions, carrots, lettuce and potatoes. Consumers are demanding more whole foods and ingredient lists they understand. Secondly health and healthdriven categories like fresh, organic, snacks are growing rapidly. According to Nielsen data, health supplements like tonic supplements, homeopathy, nutritional sports bars, and herbal supplements are also experiencing

fast growth. Convenience and food-togo categories are continuing to win out over time-intensive foods, meal kits especially are seeing huge growth. In the USA, sales of in-store meal kits grew 26.5 percent over the past year, reaching US$154.6 million. Categories that are driven by smaller or newer brands also look to be driving a lot of growth in comparison to categories filled with the bigger, household names are often in decline. Retailers can be seen to be at the forefront of new in-store experiences and display new brands and products prominently. Despite fears of the ‘Amazon Effect’ grocers can sleep soundly at night knowing that grocery will remain, however a focus needs to be put on impulse purchasing and destination categories that look to be critical for long-term success. n

Delicious gelato and sorbet — two new flavours. We are excited to launch two new flavours to join the current Minoo range, a Feijoa Sorbet and a Cappuccino Gelato. Enquire now or find us at the Foodstuffs Expo.

Get in touch today to find out more or to enquire about ranging.

Geoff Cassin 021 065 2787 geoff.cassin@sellingsolutions.co.nz

Jason Sutton 09 274 7575 jason@minoo.co.nz

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whattostock HERBAL AND CRAFT HOT BEVERAGE

Similar to the craft beer industry, consumer demand for craft coffee and tea offerings are growing significantly with many local and artisanal varieties looking to take up more space on the shelf. In particular, this can be seen in the coffee category as local coffee roasters have gained a cult-like following. Alongside of which, consumers have become more educated and selective when it comes to their coffee and have higher expectations for flavour and quality. The whole food trend also comes in to play with coffee too with an increase in whole bean coffee sales as consumers look for less-processed offerings. Nielsen has reported that when it comes to hot beverages, herbal teas are leading the growth. Consumers are looking to functional and herbal teas in their weekly shop. This includes the popular matcha and turmeric varieties, while teas that have a ‘better for you’ or functional offering like good digestion and better sleep continue to be explored by consumers seeking natural solutions to issues. Last year, loose tea saw a notable reduction in shelf space with manufacturers being

focussed on the more convenient bag format, according to Euromonitor. With the acquisition by Jacobs Douwe Egberts of BrewGroup, loose black tea brands were rapidly streamlined. The acquisition did not include the Twinings brand, which had previously accounted for a strong share of BrewGroup’s sales. As a result, Dilmah NZ became the category captain in terms of value share. The purchase of the iconic Bell brand will greatly benefit JDE as they have been expanded to incorporate more dynamic tea categories such as fruit/ herbal tea, as well as its 2017 launch of the Bell white tea range. 2017 also saw the launch of a new range of black specialty teas including the range from Red Seal Natural Health, which is traditionally a herbal brand. In 2016, the brand launched a range of slimming teas under the Red Seal Body Right line. Euromonitor also reported that thanks to the popularity of tea specialist retailers selling predominantly black specialty tea, the category registered solid current value and volume growth. PG Tips in the USA is looking to launch a new tea that is specially blended for drinking with plant-based milk. The ‘perfect with dairy-free’ tea blend is targeted at consumers who opt for soy, nut or other alternatives to add to tea. n

NEW! PLANT PROTEIN READY TO COOK MEALS Here’s two new meals in our ready to cook range. ‘New Mexican Chilli’ and ‘Moroccan Bean Tajine’ are ‘plant protein’ vegetarian meals. Just add water, cook and serve on their own or add to chicken or beef. Perfect in Nachos and wraps.

Alexandra Fine Foods (2009) Limited P: 09 570 4739 F: 09 570 4740 W: www.alexandras.co.nz E: sales@alexandras.co.nz

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IN FLAVOUR: FLAVOURED OILS By Edward Bergen, Global Food & Drink Analyst, Mintel “Consumer perceptions of oil products often link to functional or health attributes, with many UK consumers likely to associate olive oil with attributes such as ‘pure’, ‘healthy’ and ‘flavoursome’, according to Mintel’s UK research on edible oils. Due to the positive perception of oils, varied types and good versatility, the opportunity is open for brands to explore new flavours in the category to drive further usage occasions, so long as they remain aligned to consumer demand for health and naturalness. Oil innovation in Europe and the US in recent years has mainly focused on alternative oils, such as coconut, rapeseed or avocado. However, launches of flavoured or infused oils, especially garlic and chili oils, has slowed. There is an opportunity to reinvigorate this stagnant part of the category with naturally flavoured varieties of trending alternative oils. Could flavoured edible oils replace sauces? In contrast to oils, cooking sauces have negative

health perceptions. Indeed, a barrier to purchase for cooking sauces is the product’s poor perception around health and naturalness, with one in five US consumers saying they are using less of, or not using any, cooking, pasta sauces and marinades because they are too processed, according to Mintel’s research on sauces and marinades in the US. With health perceptions of oils being more positive in comparison to those in the sauce category, oil brands should look to explore more adventurous sauceflavoured oils. In recent years, success in the sauce category has been found from ethnic dishes, which flavoured oils could easily replicate. For flavoured oils to be used more as replacements for cooking sauces, manufacturers have to focus on the health and clean label qualities of their oil and they must also educate consumers as to how best to use flavoured oils in cooking. For example, highlighting the suitability of a particular oil for specific cuisines or for use in a dressing are ways of getting consumers comfortable with using oils for different reasons.” n

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ARE CONSUMERS READY TO EAT INSECTS? By Chris Brockman, EMEA Research Manager

Insects are emerging as a viable food ingredient and should be in the minds of forward-thinking brands looking to establish a strong environmental image. Although there is still a ‘yuck factor’ to overcome, there is historical precedent for foods that were once considered ‘disgusting’ now becoming delicacies.

OVERCOMING THE ‘YUCK’ FACTOR

Despite the strong ethical, green and health credentials of insects, there is still a psychological barrier to eating them in Western countries. Many consumers have long-held negative perceptions of insects and struggle to view them as food. In the UK, for example, just 11 percent of consumers are interested in trying food products made with insects, while 37 percent describe the idea as disgusting. However, the idea of consumers changing their mind about what they consider edible is not unprecedented. Lobster, one of the most expensive food items today, was once considered ‘disgusting’ as well. Early American colonists used to refer to the now-delicacy as ‘cockroaches of the sea’ and feed them to prisoners. n

EATING INSECTS Eating insects is a common practice in many parts of the world, with the United Nations estimating that nearly two billion people incorporate them into their diets globally. Insects have reportedly comparable nutritional profiles to meat but have less environmental impact as they require less water and feed to raise, and emit little greenhouse gas. These benefits are encouraging more Western governments to authorise the commercialisation of insects as food products, and spurring more retailers and food manufacturers to innovate using this novel protein source. n

FAZER BAKES WITH CRICKETS IN FINLAND The Finnish food company Fazer has launched what it claims is the world’s first insect-based bread. It contains ground cricket flour alongside traditional wheat flour and seeds and is designed to give Finnish consumers an easy way to familiarise themselves with insect-based food. Fazer claims that the bread is both “delicious and nutritious”, offering a good source of protein, fatty acids, calcium, iron and vitamin B12. Fazer believes that Finnish consumers are “willing to try new things”, and that attitudes towards insects as a foodstuff are changing as “mankind needs new and sustainable forms of nutrition”. n

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whattostock UNIQUE DAIRY

There is no doubt that the beverage of 2017 was that of the turmeric latte which put dairy drinks more in the spotlight as a result. When it comes to beverages, the flavoured milk and iced coffee segment continues to grow by +25 percent dollar growth according to Nielsen. Non-dairy milk substitutes are also experiencing growth of over 12 percent vs last year with Almond, Coconut, Hazelnut, Soy, Rice and Oat milk variants behind this growth. A few ‘unique’ diary product launches were seen last year from wellness milk to dairy beverages that are carbonated, here are a few highlights.

ICONIC GRASS FED PROTEIN With 20g of grass-fed protein, 3g natural sugar and only 130 calories, Iconic Protein beverages is the low sugar, high protein ready-to-drink snack that consumers have been looking for. No mixing, measuring or mess required. Its ingredients are clean and free from chemicals, artificial sweeteners and GMOs. The protein is sourced from New Zealand grass-fed milk protein. Grass feeding improves the quality of cow’s milk and makes the milk richer in omega-3 fats, vitamin E, beta-carotene and CLA, resulting in three to five times these beneficial nutrients compared to non0grass fed sources. All Iconic beverages are fortified with extra vitamin B-12 which is essential for good health. The beverage is perfect for breakfast, a snack or post-workout. It is available in five flavours including Café Au Lait, Vanilla Bean, Chocolate Truffle, Golden Milk (Turmeric and Ginger), and Coconut Matcha (Coconut Cream and Matcha Green Tea). n

LOTTE MILKIS Milkis is a delicious and surprising carbonated milk and yoghurt flavoured beverage in Europe. The basis is Milkis Original, which is a milky soft drink, free of artificial colours and contains 10.9 percent non-fat dry milk. The fruit flavoured Milkis are enriched with minerals and vitamins such as calcium, vintamin A, C and D and are available in 11 different flavours including strawberry, orange, melon, mango, peach, pineapple, banana, apple, grape, lemon and of course original. The product is sold in Russia, USA, and Asia. n

CALPIS SODA

Commonly known as Calpico in other countries, Calpis is a lactic acid yoghurt drink that is loved by consumers in Japan. Despite its unappealing name and appearance it is hugely popular in Asia where it quenches thirst from stifling heat and humidity. It doesn’t particularly taste like milk, but rather has a sweet and sour flavour combination that is designed to quench thirst. Often the product is sold in concentrated form to be diluted with water or milk, however, in its most popular form is the pre-mix options of Calpis Water and Calpis Soda. As well as being rich in calcium, it contains probiotics

which aids digestion and strengthens the immune system. n

FAIRLIFE SMART MILKSHAKES Fairlife brings to market a beverage to shake things up. Delicious new fairlife Smart Milkshakes are a nutritious treat made to fuel your potential with protein, antioxidants and fibre, and less sugar than low fat milk. It is a milkshake that is both nutritious and delicious. Smart Milkshakes are made with wholesome ingredients like ultra-filtered milk, honey and oats. It’s lactose free, and packed with antioxidants, and pre-biotic fibre. With 15g of protein and 40 percent daily value of calcium, it’s a perfect midmorning snack, an afternoon treat, or anywhere on-the-go. Smart Milkshakes are available in three varieties including chocolate, French vanilla and creamy strawberry. n

WELLNESS MILK

This is a wellness milk beverage recently launched in Austria called Milfina Wholfuhllicht Matcha Guarana Traubenzucker – basically a beverage made with matcha, guarana and dextrose. The product is free lactose, contains calcium and boasts that it will keep you fit at lunch. Made from partially skimmed milk, the ultraheat-treated milk mix drink combines popular matcha with an additional energy boost from other natural ingredients. n

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WHAT’S TRENDING AT EXPO WEST?

whattostock

Natural Products Expo West and Engredea continues to be the leading trade show in the natural, organic and healthy products industry in the USA that attracts over 80,000 industry professionals to Anaheim each year and is rated as one of the top trade shows. Here are a selection of top products that were seen.

PLANT POWERED Consumers can feel good about the sandwich again with Lightlife’s Smart Deli slices. It’s newest range includes White Bean and Kale Veggie Deli Slices that take a modern twist on a classic recipe.

Delcious white beans and kale make the perfect plant-based option for sandwiches or snacks. Also in the range is Chickpea and Red Pepper Veggie Deli Slices – a zesty blend of chickpeas and red pepper for a

bold, Mediterranean flavour. The popular vegan brand also offers Smart Deli Ham, for those who want to enjoy the savoury taste of ham without the saturated fat or cholesterol (and meat content). n

COMPLETE PALEO MEAL Grandcestors hopes to take the science out of meals and use only whole foods that are found naturally and combine them in a healthy, delicious and convenient way for consumers. While being using paleo quality ingredients the ready-to-eat meals are also balanced with the optimum amount of healthy carbohydrates, high quality proteins and healthy fats. The meals were created by Grandcestors following a lot of confusion regarding paleo options and ingredients and give consumers a ready-to-eat paleo meal in under three minutes. Varieties include Cottage Pie, Chicken Tikka Masala, Meatloaf, Le Poulet Granscendant and recently released Grumbo, a paleo take on the popular chicken and sausage gumbo dish. n

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whattostock HOLY PINOLE! Firstly – what is pinole? It’s an ancient grain that originated with the Aztecs, and is principally made of unique roasted ground maize, which is then mixed with a combination of cocoa, agave, cinnamon, chia seeds, vanilla or other spices. Native State Foods has launched a Grab & Go Pinole Snack Cup in four

HEMPSEED BURGERS

Home of the original hemp burger, Good Seed started in 2009 as Goodseed Organic, an organic food truck in south Austin, USA. Owners Oliver Ponce and Erin Shotwell set out to provide the purest sourced nutrient dense alkaline meals using whole foods and super foods. With influences from macrobiotic cooking, Ayurvedic cooking, and alkaline foods, and a passion for the purest sourced ingredients the original hemp burger was born. As Goodseed progressed so did the hemp burger as it soon became the most highly requested item on the menu, and the company decided to move the burger to supermarket shelves. Each

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patty is packed full of protein and healthy superfoods. Goodseed use pure sourced ingredients that are soaked and sprouted in purified water, then dehydrated. Hemp is a superfood that has been cultivated and used by many ancient cultures since the beginning of recorded history. Hemp protein is one of the very few plant-based complete protein sources. It contains sufficient quantities of all nine essential amino acids. Other varieties in the range include Curried Sweet Potato Hempseed Burgers, Wild Mushroom and Cauliflower Hempseed Burgers, All American Hempseed Burgers and Spicy Italian Hempseed Sliders. n

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flavour varieties including Brown Sugar + Cinnamon, Chocolate Mocha, Maqui Berry + Coconut + Almond and Berry Boost. Consumers can now enjoy the delicious, flavour rich, nutritious pinole on-the-go. Native State Foods believes that wholesome, nutritious food matters and are on a mission to create healthy products that are in the ‘better for you’ category. From hot cereals to snacks on the go, the company is first to bring pinole-based products to the USA. Move over oats, pinole is coming to town! n

whattostock ORPHANED POTATOES FIND HOME Kettle Cooked Uglies are chips that are crafted from potatoes that have been rejected for minor imperfections. They aren’t really ugly, just not perfect. The USDA has strict guidelines regulating the cosmetic appearance of produce. Uglies Snacks follow their guidelines in the production of its regular kettle chips, but Uglies are made from potatoes that do not meet

those specifications. This includes potatoes that are too large or two small, those with the wrong colour or have the wrong sugar content. Some of these potatoes are slightly blemished and, of course, some are just farmer surplus. Until now, these orphaned potatoes were destined to become food waste. The company want to be clear that the potatoes used are not diseased, rotting or

unripe, just not pretty looking. Each year, six billion pounds of produce goes unharvest or unsold for aesthetic reasons. By working with regional farmers, parent company Dieffenbach offers a solution to part of the problem by purchasing the ugly potatoes for its Uglies brand. Kettle cooked in small batches, Uglies Chips use fresh, custom seasonings and are gluten-free. n

GOODNESS FOR YOUR HEART

JUST DATE Just Date Syrup is made from one perfect ingredient; wholesome, organic, California medjool dates. The Better Sugar company extract their vital nutrients and natural sugars to bring a rich, delicious and healthier sweet to life. With low-GI and levels of potassium and magnesium, and antioxidants that other sweeteners don’t have, Just Date Syrup is the best alternative sweetener you can put in your body. It is perfect for coffee, tea, drizzled on breakfast parfaits, or in baking and is the ultimate replacement for refined sugar, honey, maple syrup and agave. n

Thrive Algae Oil is an everyday cooking oil made from algae that brings goodness to your heart, your kitchen and the planet. It contains the highest level of good fat and lowest level of saturated fat compared to any other cooking oils in the kitchen. Algae is one of nature’s first foods, making it one of the original sources of oils and good fats. It is gluten-free, halal certified, GMO free and vegan. n

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Joe McClure McCLURE’S PICKLES

Joe McClure has been making pickles since he could walk. “My dad would wake us up at 3 in the morning and take us down to the local farmers market,” he said. “It was our tradition every summer. I’d have to call up my friends and tell them that I couldn’t play baseball because that day was pickle day.” The name ‘McClure’ is Scottish and doesn’t exactly scream pickles. The recipe came from McClure’s mother’s side, with the family joke being that his father married his mother to get his hands on the recipe – and is still yet to receive the full list. Joe McClure, who started the business with his brother Bob in 2006, is a classical musician and holds a PhD in Physiology. He lives in Detroit where he foresees the day to day running of McClure’s warehouse and international sales. McClure didn’t make it easy. He and his brother launched the company in the same month as he started his postgraduate studies. “I would be up at 2 AM to make the pickles, then have class from 10 then study until 4:30.” Starting a business on the eve of the Global Financial Crisis was also a risky move, but McClure’s Pickles brought personality to a market where previously there was none. “People would always tell my father to start a business, but the truth is in the 80s it would never have worked,” McClure explained. “The business needed the mid-2000s, when people started caring about their food. We saw those trends change, took

the opportunity and made the most of a market void.” It was a gamble, offering a premium product at a higher price point, but customers recognised the quality and the company took off. The brothers now have more than 30 staff, including family and friends, and jar over 1.5 million jars of pickles every year in a converted former American Axle factory in Detroit. McClure considers the regeneration of Detroit to be an important part of the McClure’s brand. “There’s this perception that Detroit is a shell of a city, but really there are some fantastic food companies leading the regeneration.” The rise of BBQ culture is also contributing to the success of McClure’s, as well as the increasing sophistication of New Zealanders’ palates. Since their arrival into New Zealand in 2015 through Cook & Nelson, McClure’s have become a New Zealand favourite available nationwide through delis, design stores, supermarkets and a range of restaurants including Woodpecker Hill, The Federal Deli, Best Ugly Bagel and more. n

“I started my studies in commerce, majoring in information systems,” he explained. “I took a paper that I thought was project management, but it turned out to be operations and supply chain management.” The lecturer helped him fall in love with the subject, to the point where he did his Honours and Masters in supply chain and logistics – “That was definitely not planned.” Swaid started working at Foodstuffs North Island in late 2014, having been brought across from Linfox by the Group Transport Manager. “New Zealand is so small that in supply chain, there aren’t that many companies to work in, but I am glad to be in a great role with Foodstuffs.” Being able to be part of the bigger picture and knowing he had a part to play in it is the most rewarding for him. “The influence is what is most rewarding about my job,” he said. “That’s the simple truth to it. Much of my job is to provide inferences from current operations and data to the management team.” One of the challenges Swaid faces is effecting change at an organisation as large as Foodstuffs. “Foodies is definitely moving in the right direction

in regards to change, but it does remain a challenge due to our size.” Swaid motivates his team by drawing parallels to his own life. “My main driver is to try to get rid of the mentality that I’m coming to work to do a job and then go home. Rather, I’m part of something that I find important. The hope is that I find what I really enjoy to be rewarding. When that has been achieved, it will no longer ‘just be work’.” Outside of supply chain and logistics, Swaid is a keen astrophotographer. He is still learning but has an active Instagram account, even travelling to the USA in August last year to capture the total solar eclipse. He is also well-travelled, with his favourite destinations being Turkey and Spain. “Spain was the only country that I really didn’t want to leave,” he said. “I’ve studied Spanish history extensively, so it was really great to finally visit the various historical sites. The people were very friendly, although they kept mistaking me for a Spaniard.” n

ZEYAD SWAID

COMMERCIAL TRANSPORT ANALYST Foodstuffs, North Island

Zeyad Swaid was born and grew up in Dubai and moved to New Zealand in his early teens. Now 29, he freely admits that his introduction to logistics was purely by chance.

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